Monday, January 10, 2011

Oat and Spelt Crackers

I make two batches of these crackers every few weeks. With a simple cookie cutter they are transformed into edible trains and dinosaurs. I like that they freeze well and are healthier than cookies. My toddler does not like yogurt these days, so I get him to eat kefir this way instead. *The original recipe is from Jude Blereau'sWholefood for Children.

What to do:Combine the flour, oatmeal, baking soda, maple syrup and pinch of sea salt in a bowl and whisk to break up any clumps. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (you can also do this in a food processor or Thermomix, then transfer the mixture to a large bowl.) Add the buttermilk or kefir. Using a butter knife, cut the buttermilk through the flour mixture until the dough just comes together into a ball. Shape into a disc, wrap in plastic wrap and refrigerate for 1-2 hours (I often make the dough and leave in fridge overnight)

Preheat oven to 350 F

Roll out the chilled dough on a lightly floured surface. Using a cooking cutter, stamp out shape and place on baking trays lined with baking paper or Silpat. Bake for 15-20 minutes or until lightly golden.

Note: The original recipe says they can be stored in an airtight container for 2 weeks. I just freeze them and pull as needed or demanded.